InstuctionsEssay Preview: InstuctionsReport this essayIntroductionThere are thousands of different styles of beer in the world today but the one thing they all have in common is that the brewing process has been the same for 4,500 years (Papazian, 2003). The steps are basic: clean the equipment, make the wort, ferment, and bottle. There are many books on brewing beer and they are exhaustive with theory. This being the case, the fermentation process, and the bottling will not be cover herein. By following these simple instructions, anyone can make the transition from Beer Lover to Beer Aficionado. As I was once told, it takes beer to make beer. So grab a beer and let us get started.
Equipment NeededInspect your equipment for cracks, leaks, chips, etc. Ensure your equipment is safe for use and sanitized properly.a 20 qt. brew pot (large canning pot)large stirring spoon (non-wood)ordinary table spoontimer ( a clock will work)measuring cup (preferably Pyrex glass)fermentor (food-grade plastic bucket or glass carboy)airlock (get from homebrew shop)sanitizer (Iodine concentration)thermometerPreparation1. Assemble ingredients. Gather the ingredients for the brew. A kit usually consists of malt extract, yeast, and hops. The extract may already be “hopped” and the kit may not include any hops.
2. Clean and sanitize.***Note***It is not recommended to use chlorine bleach to sanitize the brewing equipment. Bleach makes a great sanitizer but corrodes many metal brewing parts.It may seem strange, but the most important thing in brewing is cleaning and sanitization. Clean all equipment and then sanitize it in an iodine solution with the exception of the brew pot, wort chiller (if available) and the spoon. Sanitization will occur for these items during the boil. The homebrew shop sells a great iodine concentration for this or medical iodine is a suitable substitute. Make a sanitizing solution and allow these items to soak. To make this solution, add one tablespoon of iodine concentration for every gallon of water.
Table 1 – Cleaning and Sanitizing ChecklistTablespoon__ Clean__ SanitizeMeasuring Cup__ Clean__ SanitizeYeast Starter Jar__ Clean__ SanitizeFermentor and Lid__ Clean__ SanitizeAirlock__ Clean__ SanitizeThermometer__ Clean__ SanitizeMaking WortWort is what brewers call the sweet, amber liquid extracted from malted barley that the yeast will later ferment into beer.1. Boil the brew water. In the brew pot, bring two gallons of water to a boil. Pour this water into the fermentor and leave it to cool. Now bring three gallons of water to boil in the brew pot. You will be boiling all of the extract in just three gallons and adding this concentrated wort to the water already in the fermentor to make the total five gallons.
Aroma: ~ Aroma of wheat and the red pomegranate-like color of dried pomegranate kernels. ~ The nose notes of barley, a taste of dried pomegranate is present. ~ The flavors of pomegranate are not present. ~The pomegranates can be broken up into many flavors that are difficult to describe properly. ~ The bitterness is at a higher level than you can achieve with most of the ales. ~ The wort contains high levels of pomegranate. ~ This beer has a high acid content and a high acidity. ~ This beer is also a very fruity beer.
Characteristics, Taste, and Characteristics
The taste profile of this beer is quite strong, but it is not quite as strong as its other beers. The nose is very sour, the taste is very bitter, and the nose is very very full. The nose of this Belgian Quad has a very subtle, woody, piney, and dark flavor to it but never a sharp, metallic flavor. It does have a very slightly sweet-sweet hop flavor.
Summary
These samples of this beer have been fermented, and the flavors have developed slightly. This beer is very similar to some of my other Belgian Quad ales, however, these are very different beers, and there may be some similarities with each other. I hope that this brings a lot of people around for experimenting with beer. If you’re interested in homebrewing, there may be another way to explore this product at home.
The beer I use is all from the U.S. and Canada. For the beer, I only use the German American barley and all of the German hops used. The ingredients and packaging make this beer a very good choice because it contains a lot of ales. The beers used in this beer are all made with grain that is available in bulk. The quality of the hops and their brewing methods have made it available on a much smaller scale and the quality of each of the beers used has been much less.
Beer Review
Appearance:
Sugar is present in this Ale. It smells good and is very similar to all of its German ales. One thing that this Ale lacks is a strong sweetness to it. This Beer is very creamy and has a nice, lingering floral note to it. It is definitely a very good beer to try. It is slightly bitter, but it is not really overpowering as a
2. Rehydrate the dried yeast. While many people say this step is not necessary, re-hydrating the yeast assures the best results. While waiting for the brew water to boil, rehydrate two packets of dried ale yeast. Put one cup of warm (95-105oF), water into the sanitized jar and stir in the yeast. Cover with plastic wrap and wait 15 minutes.
3. Add malt extract. Once the water in the brew pot comes to a boil, turn off the stove and stir in the malt extract. Be sure the extract is completely dissolved (if the malt extract is the dry variety, make sure there are no clumps;